Roasted Vegetable Cheddar Quiche

Karina's Roasted Vegetable Cheddar Quiche Recipe

Recipe posted January 2006.

I know what you're thinking. What do I do with a bowl of leftover roasted vegetables? Make a flourless gluten-free quiche, Darling. Forget the crust. You won't miss it. This little lovely is savory and perky all on its own. Lower in carbs. So what's not to love?

Layer the roasted vegetables in the bottom of the pie plate (I layer the potatoes first.) Scatter most of the shredded cheese over the vegetables.

In a large 4-cup Pyrex measuring cup, or mixing bowl, use a fork to beat the eggs with the cream, and add a pinch of nutmeg. Pour the egg mixture all over the veggies and cheese, allowing it to seep in. (I lightly press down a bit with a thin silicone spatula to make sure the custard mixture sneaks in to all the nooks and crannies.)

Press the cute little halved tomatoes all over the top; sprinkle a tad more of the remaining cheese; dust lightly with basil or parsley.

Bake the pie in the center of a pre-heated oven for 30 minutes, or until the center of the pie is set, and the edges are turning golden brown.

Set on a wire rack to cool for five minutes before serving. This allows the pie to settle, and makes it easier to slice and serve.

Serves 4 for dinner; 5-6 for lunch - light and tasty with a side of crisp greens or fruit salad drizzled in a raspberry vinaigrette.

Recipe Source: glutenfreegoddess.blogspot.com

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Notes:

If you must be dairy-free, try using gluten-free vegan cream cheese with organic soy milk, or non-dairy plain yogurt with shredded vegan cheese.